Whole Wheat Butternut Spice Cake
This cake is dense, moist, and full of fall flavors like butternut squash, cinnamon, ginger, and nutmeg. Enjoy it plain as a snack cake, or add a big dollop of whipped cream on top for a show-stopping dessert.
Ingredients
- 1 cup butternut squash puree*
- 1 egg
- 1/2 cup maple syrup
- 2 Tablespoons melted butter or coconut oil
- 1 Tablespoon vanilla extract
- 1 1/2 cups white whole wheat flour can sub all-purpose, if desired
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Topping: optional
- 1 cup heavy cream
- 2 Tablespoons maple syrup
Instructions
- 1. Preheat oven to 350 degrees Fahrenheit. Line an 8-in round cake pan with parchment paper or grease with nonstick spray. Set aside.
- 2. Combine butternut puree, egg, maple syrup, melted butter/oil, and vanilla in a large bowl. Whisk to combine. Add in all remaining ingredients and stir just until combined.
- 3. Pour batter into prepared pan, and bake for 30-35 minutes, or until cooked through. Remove cake from oven and let cool completely.
- 4. If serving with whipped cream, whip cream and maple syrup with an electric mixer until soft peaks form. Spoon onto cooled cake, slice, and serve. Cake tastes best at room temperature, but keeps well in the fridge for up to 5 days.
Notes
*I make my own butternut puree by roasting a halved butternut squash for 30-35 minutes at 350 degrees, then scooping out the flesh and mashing it. You could also use canned, or sub in pumpkin, if that's more readily available to you.
Adapted from my favorite banana bread